So it seems it's almost summer and I think I'm going to rename this blog The Lazy Tomato Snob, or perhaps in the spirit of being a total douche bag TLTS, cause acronyms are oh SHRN (so hot right now). I might have just made that up, but probably it exists. Anyways this is an awesome springy, green, rawish soup recipe and If you like Thai flavors you'll swoon for it.
INGREDIENTS:
Medium sweet onion - chopped
4 garlic cloves - minced
1-2 Thai bird chilies - chopped
1 tbs grated ginger
6 dried kaffir lime leaves
1 tbc minced lemongrass
1 large bunch of asparagus - tough bottoms trimmed off and rough chopped
1 cup frozen sweet peas
1/2 can coconut milk
1L vegetable stock
1 tbs coconut sugar (honey or maple syrup can be used instead)
Celtic Sea salt - pinch
1-2 tbs coconut oil
1 lime - juiced
GARNISH:
toasted peanuts
toasted, shredded coconut (sweetened)
fresh cilantro leaves - optional
extra section of lime
finely sliced red bird chili
COOK:
On medium heat sautée onions, garlic, ginger in coconut oil until translucent. Add a pinch or two of salt, chillies, kaffir lime, lemongrass and continue to cook for another minute or two. Then add asparagus and cover to allow them to slightly steam only until they go bright green (1-2 minutes). Add in coconut milk, and stock, stir to combine, and remove from heat immediately. Add the peas and blend everything until smooth.
TIPS:
Freeze your ginger and grate it into the pot using a wrasp or microplane. Gourmet Garden makes a great organic line of minced herbs and spices, I always keep the lemongrass to throw into soups, dressings and even juices. You can find their products in most Canadian grocery stores.
